Edamame Succotash with Shrimp

Description:

We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.

Ingredients:

2 slices bacon

1 tablespoon extra-virgin olive oil

1 bunch scallions, sliced, or 1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 1/2 teaspoons chopped fresh thyme

1 10-ounce package frozen shelled edamame, (see Tip), thawed

1 10-ounce package frozen corn, (about 2 cups), thawed

1/2 cup reduced-sodium chicken broth, or vegetable broth

1 tablespoon cider vinegar

1/4 teaspoon salt

1 pound raw shrimp, (26-30 per pound), peeled and deveined

1/4 teaspoon lemon pepper

Preparation:

1

Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.

2

Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.

3

Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.

Tips:

Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.